GF, DF, Grain Free, Paleo, Vegan
I can’t take credit for this recipe. Boy, I wish I could. In its simplicity (because it’s so simple a child can make it), it is one of the tastiest quick desserts I have ever tried.
I left the TV on on a Sunday morning and a food programme (featuring Hemsley’ s sisters) came up.
I was tidying up the kitchen when I heard talking about coconut cream, raw honey and chocolate. I had to sit down. Some of my favourite stuff was “being handled”!!
I witnessed, without any power, to the making of these wonderful bars.
I went upstairs and added the ingredients to my next delivery shopping very quickly.
As soon as I could I made them. My results though, don’t look anywhere near as pretty as they showed on the TV.. but I’m not going to lie, I was in a rush to eat them!
My daughter too:)
200 g bar of creamed coconut
6 tbsp coconut oil
3 tbsp raw honey (or maple syrup if vegan)
the beans of a scraped vanilla pod
a pinch of Himalyan salt
150 g desiccated coconut
200 g dark chocolate
Line a 20 cm square tin with baking parchment.
Pour the coconut cream into a bowl and add the coconut oil, raw honey (or maple syrup), vanilla and salt.
Add the desiccated coconut, mix well.
Pour the dough into the prepared tin. Press with your fingers making sure it sticks together down in the tin. Let it set in the fridge for about 20 minutes.
After this time cut the mixture now cold into slices (up to you how large you want them) lay them on to a tray and put them in the freezer.
Make the Chocolate
Melt the chocolate à bain maire (in a bowl over a pan of warm water).
When the chocolate has melted leave it to cool but not too much or it’ll get too hard.
Take the bars out of the freezer, arm yourself with parchment paper and a plate and dip them in the chocolate to give them a nice thick coating.
Do I need to say it? Enjoy 🙂